The Relation of Flavor Development in Cheddar Cheese to Chemical Changes in The Fat of The Cheese

Ohren, Joseph Albert

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University of Illinois at Urbana-Champaign

The Relation of Flavor Development in Cheddar Cheese to Chemical Changes in The Fat of The Cheese

dc:creator Ohren, Joseph Albert

thesis:degree_name Ph.D.

dc:date2014

Abstract

dc:description

Made available in DSpace on 2014-12-10T17:37:46Z (GMT). No. of bitstreams: 1 6604260.pdf: 3949812 bytes, checksum: b298f7f8bdedda65664b3e7e2b7b62fe (MD5) Previous issue date: 1965

Degree

thesis:*

Name thesis:degree_name: Ph.D.
Level thesis:degree_level: Dissertation
Discipline thesis:degree_discipline: Dairy Technology
Grantor: University of Illinois at Urbana-Champaign
Year dc:date: 2014

Author and committee

dc:creator, dc:contributor.*

Author dc:creator: Ohren, Joseph Albert

Subjects

dc:subject × 1

Agriculture, Food Science and Technology

Identifiers

dc:identifier.*

Identifier: (UMI)AAI6604260
OAI identifier oai:identifier: oai:www.ideals.illinois.edu:2142/62150

Chain of custody

source

Harvested from: University of Illinois - Urbana-Champaign
Base URL: www.ideals.illinois.edu/oai-pmh
Last updated: 2026-07-22
Source record: OAI-PMH GetRecord

related terms

citation

Ohren, Joseph Albert. The Relation of Flavor Development in Cheddar Cheese to Chemical Changes in The Fat of The Cheese. Dissertation thesis, University of Illinois at Urbana-Champaign, 2014. http://hdl.handle.net/2142/62150

The Relation of Flavor Development in Cheddar Cheese to Chemical Changes in The Fat of The Cheese

Abstract

Degree

Author and committee

Subjects

Identifiers

Chain of custody

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